수정된 IPA 분석을 이용한 서빙로봇 선택속성 연구
A study on the Service Quality Attributes of Serving Robot: Using revised IPA analysis
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This study is a study on the service quality attributes of serving robots, which have recently been introduced in the restaurant industry, and was verified using revised IPA analysis. An online survey was conducted on consumers who used serving robot services, and 300 respondents were analyzed by difference analysis and IPA analysis, excluding 13 who responded insincerely. The verification results showed that there was no significant difference in the service quality attributes of serving robots by age, but there was a significant difference by age. Those in their 50s and 60s showed higher interest than those in their 20s and 30s. The difference analysis results of importance and satisfaction showed that there was a partial significant difference. The results of revised IPA analysis showed that interest in serving robots was high, but the service was not yet satisfactory. These results suggest the current level of consumer awareness of the service quality attributes of serving robots and provide academic implications for follow-up research and practical implications for a restaurant management expert.
Abstract
This study is a study on the service quality attributes of serving robots, which have recently been introduced in the restaurant industry, and was verified using revised IPA analysis. An online survey was conducted on consumers who used serving robot services, and 300 respondents were analyzed by difference analysis and IPA analysis, excluding 13 who responded insincerely. The verification results showed that there was no significant difference in the service quality attributes of serving robots by age, but there was a significant difference by age. Those in their 50s and 60s showed higher interest than those in their 20s and 30s. The difference analysis results of importance and satisfaction showed that there was a partial significant difference. The results of revised IPA analysis showed that interest in serving robots was high, but the service was not yet satisfactory. These results suggest the current level of consumer awareness of the service quality attributes of serving robots and provide academic implications for follow-up research and practical implications for a restaurant management expert.
참고문헌 (26)
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